Tartar Sauce

I’ve been in to making sauces recently, particularly for serving with fish.  Not too long ago I shared a remoulade sauce recipe with you.  My family loves it, but they also like tartar sauce.  I’ve always bought tartar sauce, but decided to look into making my own and couldn’t believe how easy it is.

My family loved this tartar sauce because it tastes just like the sauce I have bought for them in the past.


This recipe contains only three ingredients.  Keep them on hand and you can tartar sauce any time.  And if you really want to make this from scratch, you can make your own relish and mayonnaise.

5.0 from 1 reviews
Tartar Sauce
Recipe type: Sauce
  • 1 cup mayonnaise
  • ¼ cup dill pickle relish
  • 1 teaspoon Dijon mustard
  1. Combine all ingredients in a small bowl.
  2. Keep refrigerated.


About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
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  1. Mae Beigh says:

    My husband and I tried your Remoulade and liked it, but it just wasn’t quite what we wanted. On some fish–like basa and red snapper–it was perfect, because except for the heat, it’s relatively mild. But for blander fish and seafood, good ol’ tartar sauce can’t be beat!

    Thanks for the simple recipe. I’ve whipped up tartar sauce numerous times, but I never thought to add Dijon mustard. Thanks for the tip :)

    –Mae, OTP in the ATL

  2. The simplest recipes are the best! Thanks for sharing yours.

  3. Saves money to make you own – I have always done that – same recipe as Linda’s and really no need to measure – just dump it in. If you add ketchup to the same recipe you get thousand island or Russian dressing depending on how you do it.
    Thanks for all your great ideas Linda.

  4. This is a wonderful simple recipe and reminds me how good tartar sauce is with fish. I hardly ever buy prepared condiments anymore. It’s a little extra effort to make them, but so worth it.

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